Bamboo shoot sulfur-free drying process

A bamboo shoot and drying technology, applied in food preservation, fruit and vegetable preservation, food science and other directions, can solve the problems of not adapting to public taste, harming the human body and the environment, sulfur dioxide residue, etc., and achieve high rehydration, good retention rate, high The effect of safe rehydration

Inactive Publication Date: 2010-10-27
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the use of sodium metabisulfite for color protection, a slight improper operation in the production will cause sulfur dioxide residues, which will endanger the human body and the environment; sugar treatment is used to improve rehydration, and the taste is sweet and single, which is not suitable for public tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of sulfur-free drying process of bamboo shoots of embodiment 1 comprises the following processing steps: its formula ratio is by weight parts:

[0020] (1) Raw material preparation: select 100 g of fresh bamboo shoots with a base diameter greater than 3 cm, wash and remove impurities, peel off the sheath leaves, cut off the aged part, and cut along the longitudinal axis to obtain bamboo shoot pieces;

[0021] (2) Bamboo shoot pieces are soaked in 300ml of color-protecting solution for 20 minutes; said color-protecting solution is obtained by adding 0.05 part of phytic acid, 0.15 part of citric acid and 0.2 part of calcium chloride to 99 parts of water and mixing uniformly solution;

[0022] (3) blanching and color protection treatment: the bamboo shoots soaked in the color protection solution are blanched in the color protection solution, and immediately cooled with clear water after blanching; the blanching temperature is 80°C, and the blanching time is 10min ;...

Embodiment 2

[0032] A kind of sulfur-free drying process of bamboo shoots of embodiment 2 comprises the following processing steps: its formula ratio is by weight parts:

[0033] (1) Raw material preparation: select 100 g of fresh bamboo shoots with a base diameter greater than 3 cm, wash and remove impurities, peel off the sheath leaves, cut off the aged part, and cut along the longitudinal axis to obtain bamboo shoot pieces;

[0034] (2) Bamboo shoot pieces are soaked in 350ml color-protecting solution, soaking time 50min; Described color-protecting solution is to add 0.05 part of L-cysteine, 0.05 part of phytic acid, 0.05 part of citric acid and The solution that the calcium chloride of 0.1 part forms;

[0035] (3) blanching and color protection treatment: the bamboo shoots soaked in the color protection solution are blanched in the color protection solution, and immediately cooled with clear water after blanching; the blanching temperature is 80°C, and the blanching time is 10min ;

...

Embodiment 3

[0039] A kind of sulfur-free drying process of bamboo shoots of embodiment 3 comprises the following processing steps: its formula ratio is by weight parts:

[0040] (1) Raw material preparation: select 100 g of fresh bamboo shoots with a base diameter greater than 3 cm, wash and remove impurities, peel off the sheath leaves, cut off the aged part, and cut along the longitudinal axis to obtain bamboo shoot pieces;

[0041] (2) Bamboo shoot pieces are soaked in 350ml of color-protecting solution for 50 minutes; the color-protecting solution is a solution formed by adding 0.05 part of phytic acid, 0.15 part of citric acid and 0.2 part of calcium chloride to 99 parts of water ;

[0042] (3) blanching and color protection treatment: the bamboo shoots soaked in the color protection solution are blanched in the color protection solution, and immediately cooled with clear water after blanching; the blanching temperature is 90°C, and the blanching time is 6min ;

[0043] (4) Osmosis...

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PUM

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Abstract

The invention relates to a bamboo shoot sulfur-free drying process, which is characterized by comprising the following steps: (1) raw material preparation, during which fresh phyllostachys praecox shoots with a base part of which the diameter is greater than 3 centimeters, washing the fresh phyllostachys praecox shoots to remove impurities, removing sheaths, cutting off aged parts, and cutting the shoots along longitudinal axes to obtain bamboo shoot blocks; (2) soaking the bamboo shoot blocks in color protecting solution for 20 to 90 minutes, wherein the ratio of the bamboo shoot blocks to the color protecting solution is 1g:3-4ml; (3) blanching color protection treatment, during which blanching the bamboo shoot blocks, which are soaked in the color protecting solution, in the color protecting solution at 80 to 100 DEG C for 2 to 10 minutes, and immediately washing the bamboo shoot blocks with water after the blanching; (4) permo-treatment, during which the bamboo shoot blocks, which are blanched for color protection, are soaked in osmotic solution for 20 to 40 minutes, and the ratio of the bamboo shoot blocks to the osmotic solution is 1g:3-4ml; (5) drying; and (6) packaging to obtain dry bamboo shoot products. The dry shoots prepared by the invention is short in rehydration time, convenient, sanitary and long in storage life and provides good raw material guarantee for the subsequent bamboo shoot deep processing.

Description

technical field [0001] The invention relates to a sulfur-free drying process for bamboo shoots, belonging to the technical field of bamboo shoot food processing. Background technique [0002] Bamboo shoots are edible tender, fat, short and strong bamboo shoots of perennial evergreen woody plants. They are native to China, have strong adaptability, and are cultivated in many types. At present, the annual output of bamboo shoots in my country is about 1.6 million tons. Nutritional value, its unique crude fiber, rich trace elements, multivitamins and amino acids, and its green and pollution-free growth environment make it one of the best green foods. [0003] Traditional dried bamboo shoots are mostly charcoal-fired and naturally air-dried, the product quality and safety cannot be guaranteed, and the environmental pollution is serious, which is not conducive to large-scale industrial production; and during the processing, bamboo shoots absorb a large amount of sulfur dioxide, be...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/157A23B7/02
Inventor 王洪新杨乐娄忠
Owner JIANGNAN UNIV
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